Tagliatelle with Meatballs
Bandnudeln mit Hackfleischbällchen is a recipe with fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 1 handful of flat-leaf parsley
- 300 g tomatoes
- 1 red bell pepper
- 600 g mixed ground meat
- 2 Eggs
- Salt
- Pepper (freshly ground)
- 400 g tagliatelle
- 4 tbsp olive oil
- 50 g Parmesan (freshly grated)
Instructions
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1.
Peel and finely dice the onion. Wash the parsley, shake dry, and cut the leaves into strips. Remove stems from the tomatoes and blanch them in boiling water for about 30 seconds. Cool under cold running water and peel off the skins. Chop the flesh. Wash, deseed, and finely dice the bell pepper. Mix the ground meat with half of the onion and parsley along with the eggs. Season with salt and pepper. With damp hands form small balls from the mixture.
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2.
Cook the tagliatelle according to package instructions in plenty of salted water until al dente. Drain and set aside. While the pasta cooks, heat olive oil in a pan and brown the meatballs on all sides over medium heat.
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3.
Add the tomatoes, remaining onion cubes, and bell pepper to the pan with the meatballs and simmer for 8–10 minutes, stirring occasionally. Season with salt and pepper. Plate the pasta, spoon the sauce and meatballs over it, and sprinkle the remaining parsley and grated parmesan on top.
